Spetsofai (σπετζοφάϊ)

Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish.

The first time I tried Spetsofai was in the city of Volos. It's a dish that's native to the province of Thessaly, which lies between Macedonia and Attiki.

Traditionally, this sausage stew is spicy but I've accommodated for those who might like the heat toned down in their dishes.

I used Macedonian sausages which are spicy to begin with and I've topped the stew with one long, hot pepper for anyone wanting a little heat for their Spetsofai.

Obviously this is a cold weather dish that's served as a meze or appetizer with wine or ouzo. I chosen to use different colours of peppers for presentation and to balance the spicyness of the dish with some natural sweetness.

This dish comes together in no time, the plate will be soon emptied and and you'll to make a second order as you get up to refill the drinks.

Turn up the Greek music, pour the ouzo and let's talk about life, thank God for good health and the good fortune of being Greek!

Spetsofai (σπετζοφάϊ)

3 Macedonian sausages
1 Tbsp. sunflower oil
1/3 cup olive oil
1 Tbsp. sweet paprika
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced
1 hot pepper
1 medium tomato, concasse & diced
1 medium onion, sliced
1/2 Japanese eggplant, sliced
2 cloves of garlic, sliced
salt & pepper to taste
1 tsp. dry oregano

1. Place a large skillet over medium-high heat and add your sunflower oil. When it's about to smoke, add the hot pepper and fry until lightly brown on all sides then reserve. Now brown your sausages in the same skillet and also reserve.
   
2. In the same skillet, add your olive oil and the onions, peppers, garlic, eggplant, tomato and paprika and some salt and saute over medium-high heat for a few minutes. Reduce to medium and simmer while stirring constantly for a couple more minutes.
3. Cut your sausages into bite-sized pieces and add them to the skillet and stir often to cook through and blend with the other ingredients. Simmer for another 5-7 minutes.
   
4. Check for seasoning and adjust with salt and pepper.
5. Serve on a platter and drizzle some extra-virgin olive oil, sprinkle some dry oregano and top with your fried hot pepper. Serve with bread, feta, a salad and some wine or ouzo.
   

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